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Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product

  • Published:2015-04 Issue: Volume:172 Page:551-558
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Yang Fang,Rustad Turid,Xu Yanshun,Jiang Qixing,Xia Wenshui

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Chinese Scholarship Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Fermentation parameters involved in the production of lactic acid preserved fish-glucose substrates;Adams;International Journal of Food Science & Technology,1987

2. The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of South-East Asia;Amano,1962

3. Roles of endogenous enzymes in surimi gelation;An;Trends in Food Science & Technology,1996

4. Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne–Setaakye, a West African fermented fish-carbohydrate product;Asiedu;European Food Research and Technology,2002

5. l-trans-Epoxysuccinyl-leucylamido (4-guanidino) butane (E-64) and its analogues as inhibitors of cysteine proteinases including cathepsins B, H and L;Barrett;Biochemical Journal,1982
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